Apricot-Orange Scones

Vegetarian
Gluten Free
Apricot-Orange Scones
35 min.
8
129kcal

Suggestions


Indulge in the delightful flavors of our Apricot-Orange Scones, a perfect treat for your morning meal or brunch gatherings. These scones are not only vegetarian but also gluten-free, making them a fantastic option for those with dietary restrictions. With a preparation time of just 35 minutes, you can whip up a batch of these scrumptious scones in no time, allowing you to enjoy a warm, comforting breakfast without the hassle.

The combination of sweet dried apricots and zesty orange peel creates a harmonious blend of flavors that will awaken your taste buds. Each bite is a delightful experience, with a tender crumb and a hint of nuttiness from the sliced almonds sprinkled on top. At only 129 calories per serving, these scones are a guilt-free indulgence that can be enjoyed any time of the day, whether as a breakfast treat or a sweet dessert.

Imagine serving these warm scones straight from the oven, their golden edges inviting you to take a bite. Perfectly paired with a cup of tea or coffee, they are sure to impress your family and friends. So, gather your ingredients and get ready to bake a batch of these Apricot-Orange Scones that will not only satisfy your cravings but also bring a touch of sunshine to your table!

Ingredients

  • 0.3 cup sugar 
  • 0.5 cup apricot dried finely chopped
  • teaspoons orange zest grated
  •  eggs beaten
  • 0.5 cup whipping cream 
  • tablespoons sugar 
  • tablespoons almonds sliced
  • cups frangelico 

Equipment

  • bowl
  • baking sheet
  • oven

Directions

  1. Heat oven to 425°F. Spray cookie sheet with cooking spray. In large bowl, stir Bisquick mix, 1/4 cup sugar, the apricots and orange peel until mixed. Reserve 1 tablespoon of the egg. Stir in remaining egg and the whipping cream until soft dough forms.
  2. Place dough on surface sprinkled with Bisquick mix; roll in Bisquick mix to coat. Shape into a ball; knead 10 times. On cookie sheet, press or roll dough into 8-inch round.
  3. Brush with reserved egg.
  4. Sprinkle with 2 tablespoons sugar and the almonds.
  5. Cut into 8 wedges, but do not separate.
  6. Bake 12 to 15 minutes or until edges are golden brown.
  7. Let stand 5 minutes. Carefully separate wedges.
  8. Serve warm.

Nutrition Facts

Calories129kcal
Protein5.74%
Fat48.32%
Carbs45.94%

Properties

Glycemic Index
22.95
Glycemic Load
7.98
Inflammation Score
-4
Nutrition Score
2.9304347815721%

Flavonoids

Cyanidin
0.06mg
Catechin
0.03mg
Epigallocatechin
0.06mg
Epicatechin
0.01mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.07mg
Kaempferol
0.01mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:128.59kcal
6.43%
Fat:7.21g
11.1%
Saturated Fat:3.69g
23.06%
Carbohydrates:15.43g
5.14%
Net Carbohydrates:14.47g
5.26%
Sugar:14.13g
15.7%
Cholesterol:37.27mg
12.42%
Sodium:12.77mg
0.56%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:1.93g
3.86%
Vitamin A:543.31IU
10.87%
Vitamin E:1.19mg
7.92%
Vitamin B2:0.09mg
5.28%
Manganese:0.08mg
3.91%
Potassium:135.54mg
3.87%
Fiber:0.96g
3.83%
Phosphorus:37.42mg
3.74%
Selenium:2.48µg
3.54%
Copper:0.06mg
3.02%
Magnesium:11.16mg
2.79%
Calcium:24.99mg
2.5%
Iron:0.43mg
2.38%
Vitamin D:0.35µg
2.32%
Vitamin B5:0.18mg
1.78%
Vitamin B3:0.32mg
1.6%
Vitamin B6:0.03mg
1.52%
Zinc:0.22mg
1.46%
Folate:5.24µg
1.31%
Vitamin B12:0.07µg
1.21%
Vitamin C:0.85mg
1.03%